Condiment - Hummus

Recipe Inspiration Sources:  Budget Bytes, 

Four Variations from Budget Bytes

BASIC INGREDIENTS

• 1 can chickpeas, drained
• 2 Tbsp olive oil 
• ¼ cup lemon juice
• ¼ cup tahini
• 1 clove garlic
• ½ tsp salt
• ¼ tsp ground cumin

FLAVOR VARIATIONS

• roasted red peppers
• sun dried tomatoes
• spinach or kale
• cauliflower
• roasted beets
• scallion
• herbs - basil, dill, cilantro, thyme, tarragon, parsley, mint
• garnishes - paprika, chopped herbs, nuts, sesame seeds

Drain the chickpeas.  Place the drained chickpeas in a food processor along with all the other ingredients. Pulse the mixture until it is fairly smooth. 

If the mixture is too dry to process smoothly, add a couple tablespoons of water, extra olive oil, or liquid from the canned chickpeas.

Taste the hummus and adjust the salt, cumin, lemon, or garlic to your liking.

Homemade hummus will stay good in your refrigerator for about 5 days.  

Green Goddess Hummus from Downshiftolgy

Lemon Dill Hummus from The Fed Up Foodie

Roasted Garlic Kale Hummus from The Garlic Diaries

Rice and Tofu - Miso-Glazed Tofu and Broccoli Bowl

Recipe Inspiration Source:  Kroger

I have avoided tofu as unnecessary and likely not that healthy for years, but have seen a few things recently to make me reconsider.  Also, I find myself wanting to add different textures and flavors.  I came across this recipe in a mailer from Kroger.  It looked interesting and not that complicated.   This recipe marked the beginning of my love affair with both tofu and miso and I plan to explore both of these more.  I might even get a tofu press.

This photo shows my first attempt.  Even though I forget to add a light dusting of cornstarch on the tofu, it still turned out great.  You can hardly see the carrots or the rice, but there were plenty of both.  I really did enjoy this recipe.  I might try "frying" the tofu in the air fryer next time.  

This is the photo from the Kroger site.

The secret to this crisp tofu is to minimize moisture with a quick cornstarch coating and a little patience when it comes to pressing.

• 14 ounces extra firm tofu
• 1 tablespoon cornstarch
• 4 tablespoons vegetable oil, divided
• 1 ½ cups Private Selection™ Soy Miso Glaze Cooking Sauce, divided
• 1 bag (16 oz.) Private Selection™ Handpicked Broccoli Florets
• 1 medium carrot, julienned
• 1 tablespoon minced, fresh ginger
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 4 cups cooked rice
• 1 green onion, sliced
• 1 tablespoon sesame seeds

PREP - PRESS THE TOFU (takes one hour!)

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip.

Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for at least an hour.   The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Hands On Cooking  (about 20 minutes)

Cut into 1½” pieces and coat in cornstarch.

In large skillet over medium-high heat, add 2 tablespoons oil. Cook tofu 5 to 7 minutes per side, until browned and crisp. Transfer to bowl; coat with ¾ cup miso glaze. Cover.

In same skillet, add remaining 2 tablespoons oil and broccoli. Cover; cook 3 minutes. Add carrot; continue cooking, uncovered, 3 minutes. Add ginger, salt and pepper. Continue cooking 1 minute.

Divide rice evenly between 4 bowls. Top with broccoli-carrot mixture and tofu. Drizzle with remaining ¾ cup miso glaze. Garnish with green onion and sesame seeds. Refrigerate any leftovers.